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Blueberry Sour Cream Scones
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Description
Blueberry scones, or not. You can substitute a cup of any fruit or chocolate chips or even just leave the fruit out entirely and they’e still amazing.
Ingredients
- 2 cups All-purpose Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 3 Tablespoons Sugar
- 5 Tablespoons Cold, Cubed Butter
- 1 whole Egg, Separated
- 1 cup Sour Cream
- ½ cups Heavy Cream
- 1 cup Berries Or Other Fruit
Preparation
Preheat oven to 400ºF.
In a bowl, mix dry ingredients well. Cut in cold butter with pastry cutter, fork, or knife. With a spatula, mix in egg yolk and sour cream. Stir in heavy cream until combined.
If you’re adding fruit, mix it in now. I suggest doing so by hand with berries or they’re likely to get crushed. If you prefer, you can also press them into the dough after flattening it the dough.
Pull dough together and flatten on floured surface into a disk. Cut pizza-style into as many pieces as you like and place on parchment-lined baking sheet. Brush with egg whites and sprinkle with sugar (optional).
Bake in preheated oven for 12–15 minutes or until the tops start to brown. Remove from oven. Enjoy!
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